Ingredients
- A few florets of cooked broccoli
- 225 g (1 cup) cooked or canned chickpeas, rinsed and drained
- 1/2 carrot, grated
- 2-3 mahogany nuts, toasted
- 30 ml (2 tbsp.) red onion, chopped
- 10 ml (2 tsp.) raisins
Dressing
- 15 ml (1 tablespoon) white wine vinegar or apple cider vinegar
- 10 ml (2 tsp.) olive oil
- 5 ml (1 tsp.) sugar
- 2 ml (1/2 tsp.) fresh ginger, grated
- 5 ml (1 tsp.) curry powder
Preparation
- In a medium bowl, whisk together all dressing ingredients.
- Add salad ingredients and mix well.